Serves 1
Directions
- 1Make a vanilla custard base with egg yolks, sugar, vanilla and milk, cooked into a silky custard.
- 2To skip the eggs, replace the custard base with some condensed milk.
- 3Cover and freeze.
- 4Make a blueberry compote with blueberries and icing sugar.
- 5Once your vanilla custard is chilled completely, fold in some whipped cream until light and fluffy.
- 6Layer icecream base and swirl in that compote with a chopstick.
- 7Cover and freeze overnight.
- 8Cut it into big slabs.
- 9Sandwich it between soft bread.
- 10Mix salted butter with castor sugar, spread it over bread and toast both sides till golden and crisp.
- 11Add a slab of your blueberry ripple icecream and sandwich it.
Ingredients
- egg yolks
- sugar
- vanilla
- milk
- condensed milk
- blueberries
- icing sugar
- whipped cream
- salted butter
- castor sugar
- bread
Equipment
panspatulachopstick
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